Rhubarb Cheesecake Dessert

I thought I'd try out a new rhubarb recipe - this comes from the Taste Of Home Annual Recipes from 1999.

Crust
1 c. flour
1/2 c. packed brown sugar
1/4 t. salt
1/4 cold butter or margarine
1/2 c. chopped walnuts
1 t. vanilla extract

In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 9 x 13 baing dis and bake at 375* for 10 minutes. Cool slightly.

 

Filling
2 packages (or 16 oz) cream cheese, softened
3/4 c. sugar
3 eggs
1 t. vanilla extract

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over crust. Bake for 20 - 25 minutes or until center is set and edges are light brown. Cool.

 

Topping
3 c. chopped fresh OR frozen rhubarb, thawed and drained
1 c. sugar
1/4 c. water
1 T. cornstarch
1/4 t. cinnamon

In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over medium heat. Cook and stir until thickened, about 5 minutes. Cool. pour over filling. Chill at least 1 hour.